Prep Time: 10 Min Cook Time: 3 1/2 – 4 Hrs Ready In: 8 Hrs 10 Min
Yields 1 (4 1/2 pound) Whole Chicken
If you like those roasted chickens you find in your supermarkets, then you’ll like this even better. It has so much flavor and is so nice and tender it falls from the bones. Don’t be afraid of the cayenne pepper, it doesn’t make it spicy hot. What’s really nice about this recipe is you can get two or three meals from it. Take the left over meat and make chicken salad or “my favorite” chicken enchiladas, and then you can take the carcass and boil it up for some yummy chicken noodle soup.
2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 onions, quartered
a couple of garlic cloves
Stalk of celery
1 (4 1/2 pound) whole chicken
Preheat oven to 250 degrees F (120 degrees C).
In a small bowl mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Make sure you remove and discard giblets from chicken. Rinse the chicken cavity and pat dry with paper towel. Rub chicken inside and out with spice mixture. Place onion, garlic, and celery into cavity of chicken. Place chicken in a resealable bag or wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Place chicken in a roasting pan. Bake uncovered for 3 1/2 – 4 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.